This soup has similar ingredients to a chowder but without the cream or milk. That makes it a much lighter soup but the fennel gives it a lovely lift in flavour.
3 people made this
1 tablespoon olive oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 teaspoon fennel seeds
500 ml fish stock
1 (400g) tin chopped tomatoes
125ml dry white wine
250g desiree or other red potatoes, unpeeled, cut into small dice
500g firm fish fillets, such as cod, cut into 8 even pieces
coarsely chopped fresh parsley
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Method Prep:10min › Cook:25min › Ready in:35min
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Add fennel seeds and stir for 30 seconds or so. Add the stock, tomatoes, wine and diced potatoes. Simmer, uncovered, until potatoes are tender, about 15 minutes.
Add fish and parsley. Bring to a gentle boil. Remove from heat and serve immediately.